Broccoli Casserole

3 tablespoons butter 
1 onion, chopped 
2 (10 ounce) packages chopped frozen broccoli, thawed 
1 (10.75 ounce) can condensed cream of mushroom soup 
1 cup shredded sharp Cheddar cheese 
1 cup mayonnaise 
2 eggs, beaten 
1/2 teaspoon garlic salt 
1/4 teaspoon ground black pepper 
1/2 teaspoon seasoned salt 
1 1/2 teaspoons lemon juice 
12 buttery round crackers, crushed fine 
2 tablespoons butter 


Preheat oven to 350 degrees F (175 degrees C). 
Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute 
onion until golden. 
In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, 
mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle 
crushed crackers over top and dot with remaining 2 tablespoons butter. 

Bake uncovered in preheated oven for 45 minutes, until heated through and 
browned on top. 

Note: I used fresh broccoli and regular salt.

Serves 8.